15m
PREP TIME
10m
COOK TIME
8
INGREDIENTS
Servings: 4
Ingredients
- 1 egg
- 1 tablespoon reduced sodium soy sauce
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 3 tablespoons cornstarch
- Vegetable oil
- 3 to 4 green onions, cut into 1-inch strips
- Dried chilies, to taste
- 1 General Tsao Stir Fry Sauce
INSTRUCTIONS
- 1 MIX egg and soy sauce in large bowl until well blended. Add chicken; toss to coat well. Add cornstarch; toss to coat chicken.
- 2 POUR enough oil into large deep skillet to come 3 inches up sides of pan. Heat oil to 350°F. Carefully add chicken to hot oil; cook 3 to 4 minutes or until golden brown, turning frequently. Remove chicken and drain on paper towels.
- 3 REMOVE all but 1 tablespoon oil from skillet. Heat oil on medium-high heat. (Or heat 1 tablespoon oil in another large skillet.) Add green onions and chilies; stir fry 15 seconds or until fragrant. Return chicken to skillet. Add Stir-Fry Sauce; stir fry until chicken is evenly coated and sauce is heated through.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
